Honey Cashew Chicken
1 lbs skinless, boneless chicken breast, cut into 1-inch cubes
2 tablespoons cornstarch
1/2 tsp salt
1/2 tsp ground black pepper
1/2 Tbs sesame oil
1 Tbs canola oil
2 garlic cloves, minced
3 scallions, finely chopped
1 red bell pepper, sliced thin
1 cups vegetables, your choice, sliced thin (I used sugar snap peas & yellow bell pepper)
1 cup fresh spinach
1/2 cup dry-roasted cashews, unsalted
1 Tbs rice vinegar
3 Tbs honey
2 Tbs soy sauce
1 Tbs Sriracha or Red Hot Chili Oil
Steamed rice or Lo Mein Noodles *to serve over
Combine chicken with cornstarch, salt, pepper in a bowl; toss to coat. Sprinkle sesame oil over top of mixture. Set aside.
Heat a large skillet over medium-high heat. Add canola oil. Add chicken mixture, and saute for 4 minutes or until lightly browned. Increase heat to high, and add vegetables. Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
Combine rice vinegar and remaining ingredients (honey, soy & Sriracha) in a small bowl; stir with a whisk. Add mixture to chicken mixture; toss to coat. Serve with cooked rice or lo mein noodles.
Recipe and Photos by: Diane Baker for Canning and Cooking at Home